There are delis, and then there are delis. We asked the Superdiners to share their nosh spot of choice for authentic deli food in San Diego County. It was almost unanimous. Can you guess what they said?

Fabrice Poigin, private chef, restaurant consultant: We don’t really have a Barney Greengrass (New York City) or a Canter’s (L.A.) here in San Diego, and it seems that people who really are into Jewish deli-type food ain’t quite satisfied with our local spots, but D.Z. Akin’s (6930 Alvarado Road, San Diego. 619-265-0218 or dzakinsdeli.com) seems to always be consistently busy and popular, so it must be for a reason, and I love their brisket! I wonder if it is as good as Howard Wolowitz’s mother’s, though?

Tina Luu, pastry chef, food lecturer at the Art Institute of California San Diego: D.Z. Akin’s is my neighborhood deli. If I am feeling breakfast, it’s hot coffee and latkes or cherry-cheese blintzes to start and corned beef hash and poached eggs with toast. Otherwise, it’s got to be a Reuben — overstuffed with pastrami, swiss and sauerkraut on rye. It is so good! Especially nibbled with one of the giant pickles that sit in a crock on each table. Milton’s (2660 Via de la Valle, Del Mar. 858-792-2225 or miltonsdeli.com) in Del Mar offers a delicious Reuben sandwich as well. When it comes to dessert, I am like a kid in a, well, bakery. The D.Z. Akin’s pastry case burgeons with cookies of all kinds: bars, cheesecakes, layer cakes, Napoleons, éclairs and a plethora of other sweet treats. I always take a hefty bag of cookies home. Don’t miss the classic New York Black and Whites!

Brandon Hernandez, food writer (Twitter: @offdutyfoodie): I lived less than a mile from it for years, but it wasn’t until I moved all the way to Escondido in the ’90s that Jewish friends introduced me to the old-timey, authentic beauty of the edibles at D.Z. Akin’s. From blintzes in the morning to sandwiches any time night or day, it’s no wonder they’ve maintained vaunted status, even with nothing more than a terribly outdated Ted Leitner TV ad as its marketing tool.

Ricardo Heredia, executive chef at alchemy Restaurant: Well delis here are far and few between. For a cousin to a good Jewish deli, D.Z. Akin’s is my spot for a tongue sandwich, knish and pickles. Don’t forget a chocolate babka or marble rye to take home after.

David Salisbury, a law firm’s director of business development, avid diner: When you have that craving for your favorite deli sandwich, cheese blintzes, lox, borscht, chopped liver, potato knishes, latkes, or some matzo ball soup, I would head over to D.Z. Akin’s. The extensive menu boasts over 134 sandwiches and everything you could ever want from a traditional delicatessen.

Susan Russo, food writer, cookbook author (Twitter @Susan_Russo): Whenever I go to Mona Lisa, I feel like I’m walking into an East Coast Italian deli of my youth. It’s got deli meats, cheeses, pastas, olive oils, vinegars, wine, and more. But here’s the true measure of authenticity: Does the smell of salami hit you when you open the door? If so, then it’s authentic. And Mona Lisa’s got some strong salami aroma going on inside.

Gerald “Dex” Poindexter, publicist, avid diner (Twitter @SuperDinerDex): East Coast delis rule, period. I say that as a native Philadelphian who’s lived here for nearly 20 years. There aren’t too places I’d say would fit the “authentic” deli label, but there are many that make a good sandwich. I’m a fan of Rubicon Deli in Mission Hills (3715 India St, Mission Hills. 858-488-3354, Ext. 2. therubicondeli.com) – particularly the Dapper Dan, described as a “half a pound of thinly sliced prime rib, Swiss, creamy horseradish, served au jus for dipping.” When you pick your bread, go for the Dutch Crunch.